Grease baking sheets lightly. Start oven 10 min before baking; set to moderate (375°F). Sift flour, measure, resift 4 times with soda and salt. Cream butter until smooth and shiny, add sugars and cream well. Stir in vanilla, then beat in egg until fluffy. Add flour in 2 portions, mixing until smooth after each. Stir in cream, then nuts and chocolate chips. Drop level dessert spoonfuls onto prepared sheets 2½ inches apart, using rubber scraper to push dough from spoon. Shape quickly into round mounds with tsp. Or chill dough, then spoon out onto waxed paper and roll into balls. Bake about 10 min or until delicately browned. Remove from oven; let stand a min, then remove cookies to cake racks. Makes 4 dozen.

Sift flour and salt. Cream butter and add sugar. Add eggs, one at a time. Dissolve soda in water. Add to creamed mixture. Add oatmeal, flour, nuts and choc. chips. Drop from ½ tsp. on cookie sheet. Bake at 375°F for 10 to 12 minutes.
Mrs. Robert Fuge